Quark Tartlets with Biscuit
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the biscuit:
- 3 egg (s), size M
- 1 pinch (s) salt
- 100 g suar
- 1 packet vanilla pudding powder
- 60 g flour
For covering:
- 1 can tangerine (s)
- 200 ml cream
- 1 pack cream stabilizer
- 250 g quark, 20%
- 4 tablespoon raspberry beverage powder (e.g. Quench or Quick)
Print Recipe
Pin Recipe Instructions
- For the sponge cake, beat the eggs with a pinch of salt until lightly, then let the sugar trickle in,
- keep beating until the mixture is nice and light. Takes 3 - 5 minutes for me. Then mix the flour with the pudding powder and sieve to the egg mixture, carefully fold in with the whisk.
- Spread the dough on a baking sheet lined with baking paper, 30 x 30 cm, and bake at about 190 ° C top / bottom heat for about 10 minutes. Take the bottom out of the oven, cover with a clean cloth and let cool down. Cut out 4 circles or squares with dessert molds.
- Drain the mandarins well.
- For the cream, whip the cream with the cream stiffener until stiff. Mix the quark with the powdered drink and then fold in the cream.
- Place a base in each dessert dish, spread half of the cream on top and spread the mandarins (up to 4 pieces) on top. Then spread the rest of the cream on top. Roughly crumble the remaining sponge cake and spread it on the cream. Decorate each tartlet with a piece of tangerine.
- Chill until ready to eat.
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